Beef Fillet with Peppercorn Sauce

Ingredients:

• 750g beef filled (whole)
• ground black pepper
• 1 tsp butter
• 1 tsp oil
• 1 onion, finely chopped
• 2 tsp canned green peppercorns, drained
• 1 tbsp French mustard
• 2 tbsp brandy
• ¼ cup water
• ½ cup EASIYO yogurt whisked

Method:

Trim fillet of all fat and gristle. Season with pepper. Heat butter and oil over high heat in heavy frying pan. Sear gillet and brown on all sides. Retain pan juices. Place fillet in a roasting pan and cook in a preheated oven at 200°C for 15-20 minutes (or until cooked as desired). When cooked remove from roasting pan and stand for 5 minutes. Meanwhile, combine all meat juices in heavy frying pan. Over a medium high heat cook onion in pan juices until soft. Add peppercorns, mustard, brandy and water and allow to simmer quickly until thick and reduced. Remove from heat and slowly add in yogurt. If necessary, reheat sauce without boiling. Place meat on serving dish and our sauce over.

Variations/Comments:Ideal fat for frying is a mixture of half butter and half oil. Butter for flavour and oil to prevent butter burning and becoming bitter. SERVES 4-6

Barbeque steak with Plum Sauce

Ingredients:

• 500g oyster or cross-cut blade steak
• ½ cup EASIYO yogurt
• ¼ cup plum sauce
• 2 tsp flour
• 1 onion

Method:

Trim the fat from meat and cut into four servings.Line an ovenproof dish with foil. Mix the yogurt, plum sauce and flour together. Place half the yogurt mixture in the centre of the foil, and lay the meat on top. Slice the onions and lay on top of the meat. Spoon over remaining yogurt. Cover with foil and secure edges to prevent leakage. Cook for 1 ¼ - 1 ½ hours moderate oven 180°C, or until tender.

SERVES 4

Bake Fish with Ratatouille

Ingredients:

• 2 tablespoons light olive oil
• 1 small aubergine, cut into chunks
• 1 onion, peeled and finely chopped
• 1 red capsicum, deseeded and sliced
• 2 zucchini, sliced lengthwise
• 3 tomatoes, chopped
• salt and freshly ground pepper
• 4 hapuku steaks or other firm white fish
• steaks or fillets
• 3/4 cup EasiYo yogurt
• 1 tablespoon capers, drained
• lemon wedges and parsley to garnish

Method:

Preheat the oven to 200ºC. Heat the oil in a saucepan over moderate heat. Sauté the aubergine and onion for 5 minutes or until the onion is soft but not coloured.

Add the capsicum and zucchini and cook for 2 minutes. Lastly add the tomato and season to taste. Cover and cook for 10 minutes.

Transfer the lightly cooked vegetable mixture to a shallow ovenproof dish and place the fish fillets on top. Mix the yogurt with the capers and spoon over the fish. Cover and bake in the oven for about 15-20 minutes (longer for fish steaks) or until the fish is cooked and flakes easily.

Garnish with lemon wedges and chopped parsley and serve immediately.

Variation/Comments

SERVES 4 , capers can be kept in the fridge indefinitely if they are well covered by vinegar.

Pork Fillet with Fresh Herbs

Ingredients:

• 4 tbsp fresh parsley, chopped
• 2 tbsp fresh chives chopped
• 2 tbsp fresh basil chopped
• 2 tbsp fresh tarragon chopped
• 1 cup Easiyo yogurt
• 2 pork fillets
• salt and ground pepper

Method:

Mix the parsley, chives, basil and tarragon with the yogurt. Remove any fat and tough membranes from pork and cut into slices about 3 cm thick. Pound meat lightly to tenderise and flatten. In a thick heavy pan, heat a little oil on high. When hot, brown meat on all sides. Lower heat to moderate and cook for further 2-3 minutes on each side. Remove frying pan from heat and add herb mixture, scraping the bottom of the pan to mix in the meat juices. Season to taste and pour over meat in casserole dish. Cook in preheated oven 190°C for 10 minutes. Serve immediately.

Variations/Comments:

Fresh chives, parsley, mint, dill, tarragon, mint and basil combine beautifully to enhance yogurt.SERVES 4-6

Tahini Yogurt Cream

Ingredients:

• 3-4 cloves garlic, peeled and chopped
• 1 cup EASIYO yogurt
• 3 tbsp chopped parsley
• ¾ cup tahini paste
• salt and ground pepper to taste
• ¼ cup lemon juice

Method:

In a food processor or blender, place garlic and tahini and process to combine. Add lemon juice and yogurt alternatively, a little at a time. Add parsley, and salt and pepper to taste. Blend until mixture is smooth and creamy.

Variations/Comments: Delicious spread on hot yogurt cheese scones or muffins. Excellent also with grilled fish, chicken and steak

Sweet and Spicy Curry Dip

Ingredients:

• ¼ cup fruit chutney
• 1 cup drained EASIYO Natural or EASIYO Greek Yogurt (8 10 hours)
• 1 tbsp curry powder
• 2 tsp sweet chilli sauce

Method:

In a small saucepan heat chutney and curry powder for one minute. Cool. In small bowl combine curry mixture, chilli sauce and drained EASIYO Yogurt. Transfer to a serving bowl and garnish as desired.

Variations/Comments: Choose quantities of curry powder and chilli sauce to suit your taste.

Salmon Mousse

Ingredients:

• 425g canned salmon
• 1 1/2 tbsp gelatine
• 1 cup drained EASIYO yogurt (4-5 hours)
• 2 tbsp lemon juice
• 1 tsp lemon rind
• 1 cup EASIYO yogurt
• dash of Tabasco to taste
• 1 tsp ground nutmeg
• 3 sprig onions, finely chopped
• salt and ground pepper
• fresh basil to garnish

Method:

Drain the salmon, preserving the liquid in a bowl. Mix gelatine with salmon liquid and heat until dissolved. Mash salmon and blend with drained yogurt, lemon juice, lemon rind, the extra EASIYO yogurt, Tabasco and nutmeg. Fold in dissolved gelatine and spring onions. Season to taste. Pour mixture into lightly oiled 1 litre mould. Smooth the top and refrigerate until set. For serving, quickly dip the bottom of the mould into hot water to loosen, then turn onto serving plate. Garnish with fresh basil.

Variations/Comments:

For and elegant presentation of the mousse, use a fish shaped mould. Electric blender will give superior results.